I'm a Massachusetts transplant to the mountains of Colorado with a passion for putting miles behind me and great food in front of me. I firmly believe that there is nothing more satisfying than making something from scratch, from food to clothes, to stuff around the house my husband and I work hard to do it ourselves. I'll work to keep you posted on my latest and greatest culinary masterpieces as well as my training for various road races throughout the year. Enjoy!

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Thursday, March 7, 2013

Stuffed mushrooms and Speed Work

Speed work...I'm not sure how I feel about this yet. I love to run don't get me wrong, but sometimes I don't like to push myself to go faster. The workout today was made up of 5-400 meter runs at a 5k pace. For my 5k pace I've chosen 9 minute/miles, not as fast as I had been doing a few months ago but I don't want to push too hard. As training goes on I figure I can adjust the pace.

On tap for dinner tonight is Goat Cheese and Artichoke Stuffed Mushrooms, here's the recipe:

1.) Preheat oven to 450
2.) Mix 1 tablespoon olive oil with the garlic, salt and pepper. Distribute oil on the bottoms of the mushrooms and roast for 10 minutes
2.) Mix the goat cheese, mayonnaise, artichokes and 1/2 teaspoon of the rosemary
together in a medium bowl until well incorporated, season with salt and pepper to taste
3.) For topping, mix the remaining garlic, oil, rosemary, panko and cheese in a
medium bowl
4.) Fill the mushrooms with the artichoke mixture then top with the panko mixture
5.) Bake for about 10 minutes until the filling is bubbling and the crust golden